Venison Enchiladas
Being a hunter’s wife I have a stock pile of venison meat in my fridge most days of the year! I like to substitute the venison for ALL beef recipes. We do order a 1/4 cow each year to offset the venison and avoid having to buy store beef. Which I love. Some recipes are great with venison and others are just better with beef! This one can definitely be interchangeable! I usually do enchiladas with chicken, but when I had 3lbs of ground venison in the fridge to use, I decided I wanted enchiladas and boy am I happy I came up with this recipe.
It is easy. Quick. And delicious. I made a homemade cheese sauce which is only 3 ingredients and it is a great meal for the freezer or as a meal prep where you make it on a Sunday and heat it up during the week! I LOVE recipes like that!!
Ingredients:
3lbs venison
1 packet Siete taco seasoning
1 can Goya Black Beans
5 cups Mexican style cheese
2 Packs Tortilla Soft Shells
Salsa
3 Cups Milk
Directions:
Cook venison thoroughly. Once cooked, add taco seasoning and 1/2 cup water.
Let sit until combined and cool.
Add drained black beans, 2 cups cheese and mix.
Put about 1/2 cup of beef mixture into a soft shell and wrap tightly.
Put into casserole dish with the seal side of the wrap facing down.
I fit about 9 in an 13x9 casserole dish.
Once they’re all filled, start to heat up 3 cups of milk on the stove.
Once milk is bubbling at the edges at in 3 cups of cheese, and 1 tablespoon of smoked paprika.
Pour over top of enchiladas.
Top with salsa skattered around the enchiladas.
Bake at 400 for about 25-30 minutes!
Serve with sour cream!
Enjoy!!!!